Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 tablespoon smoked paprika, divided
2 teaspoons table salt, divided
4 ounces Spanish chorizo, cut into ¼-inch pieces
6 garlic cloves, sliced thin
2 tablespoons extra-virgin olive oil
1 pound small red potatoes, unpeeled, halved
1 onion, halved and sliced ¼ inch thick
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 tablespoon flour
1 cup plus 1 tablespoon dry sherry, divided
1 cup chicken broth
½ teaspoon red pepper flakes
¼ cup heavy cream
2 teaspoons chopped fresh thyme
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels. Sprinkle all over with 1 teaspoon paprika and 1½ teaspoons salt.
2
Cook chorizo, garlic, and oil in 12-inch nonstick skillet over medium heat until oil is bright red and garlic is just beginningto brown, about 6 minutes. (If pan begins to smoke, reduce heat.) Using slotted spoon, transfer chorizo and garlic to bowl; set aside.
3
Add chicken to skillet skin side down; increase heat to medium-high; and cook until fat is rendered and chicken skin is well browned, 6 to 8 minutes. Flip chicken and continue to cook on second side until browned, about 3 minutes. Transfer chicken to large plate; set aside.
4
Pour off all but 2 tablespoons fat from skillet. Heat fat over medium-high heat until shimmering. Add potatoes, onion, bell pepper, and remaining ½ teaspoon salt and cook, stirring occasionally, until onion is just softened, about 5 minutes. Stir in flour and cook for 1 minute. Stir in 1 cup sherry, broth, pepper flakes, remaining 2 teaspoons paprika, and chorizo mixture and bring to boil.
5
Nestle chicken into skillet, skin side up, along with any accumulated juices. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 20 to 25 minutes.
6
Transfer chicken to serving platter. Place skillet over medium-high heat (skillet handle will be hot). Stir in cream and cook until sauce is slightly thickened, 3 to 5 minutes. Off heat, stir in remaining 1 tablespoon sherry. Season with salt and red pepper flakes to taste. Serve chicken and vegetables, sprinkled with thyme.